I love cheese. This is something I have never made any secret of. I have even made it myself in varying forms. Polenta however is a polarising beast. Some people love it. Some people hate it. Mr Kidgredients hates it. But I may have convinced him with these. How? Well, it's all about the cheese.
Before I started my blog I had a disastrous polenta chippie moment. They were greasy and soggy and an utterly unpleasant experience. But these ones- they are awesome.
More awesome than potato chips!
- 1 cup dry polenta
- 2 cups water
- 1.5 cups milk
- 1 tablespoon butter
- ¾ cup cheese grated
- 2 tbsps fresh thyme
- ½ cup of cheese grated
- olive oil
- Bring the water to the boil in a saucepan.
- Whisk the water with a whisk and add the polenta slowly, whisking continuosly.
- When the polenta starts to thicken, add the butter, and milk.
- Remove from the heat and stir through the thyme and ¾ cup of cheese.
- Line a 20X30 cm baking dish with baking paper or silpat liners.
- Pour the polenta mix in and flatten the top of it.
- Refrigerate for an hour or until firm.
- Preheat your oven to 200 degrees.
- Remove the polenta from the baking dish and cut into chippies.
- Line them up on a lined baking tray, drizzle with olive oil and sprinkle with the remaining cheese.
- Bake for 15-20 minutes or until crispy and golden.